How to make it

  • Precooking the Lentils

  • Put lentils in medium saucepan.
  • Add 1/2 onion, carrot (chop in half), celery (chop in half) and 2 bay leaves.
  • Cover with stock (about 2 inches above lentils).
  • Bring to a boil, reduce heat and simmer 20 minutes, adding more water if needed.
  • Simmer another 5-10 minutes, until most of the stock is absorbed and lentils are al dente.
  • Season with salt & pepper.
  • Turn off heat, remove vegetables and bay leaves, and set aside.
  • Making the Chili

  • In large pot or Dutch oven, heat oil over medium heat.
  • Add onions and saute until golden.
  • Add garlic -- DO NOT BURN! -- and cook another minute.
  • Add tomatoes, water, and next 7 ingredients (up to & including the fajita seasoning, if using).
  • Bring to a boil; reduce heat and simmer, uncovered, for at least an hour, adding more water if necessary.
  • Then add lentils, kidney beans and black beans, and simmer for up to 30 more minutes.
  • Serve with sour cream and diced green onions, if desired, and skillet cornbread.

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